Javernand Macon Rouge

PINOT 2016

PINOT 2016Javernand Macon Rouge – Organic and Biodynamic

Importer notes:  “The Chateau de Javernand – a small castle with almost 50 hectares of vines – has been continuously producing wine since the 1700’s. Arthur Fourneau and his good friend, Pierre Prost, farm organically and bottle benchmark Chiroubles (the highest altitude of all the Beaujolais crus, and historically home to the region’s “freshest” reds) from what is broadly considered to be one of the appellation’s top sites, planted on poor, sandy, granite slopes. The pair also produce exceptional Pinot Noir and Chardonnay from their small farmstead in the Mâcon. Arthur’s great-grandfather purchased Javernand in 1917, after visiting and falling in love with the Château and surrounding vines. Arthur, the fifth generation, and Pierre were both sons of winemakers who met at school in Lyon. They became fast friends and Pierre eventually married Arthur’s cousin, Mathilde, and joined the estate in 2011 before moving to Macon to supervise Pinot Noir and Chardonnay growing/winemaking. It’s a family affair.”

“I think the thing that is most interesting about Javernand is that it is home to a lot of superlatives (which, as with everything in the wine world, must be taken with a grain of salt): This domaine is commonly referenced as the oldest continually producing estate in the Cru Beaujolais. I’ve been told it’s the steepest vineyard in the Cru Beaujolais. I’ve been told it’s the highest-elevation vineyard in the Crus Beaujolais and so on and so forth. The vast majority of what Javernand does is elegant, perfumed, lip electrifyingly lip-smacking Gamay from the village of Chiroubles.”

“BUT…as mentioned above, they also have a tiny, tiny planting of old vine Chardonnay and Pinot Noir in the village of Macon. This Pinot Noir comes from that vineyard: all hand harvested, certified organic grapes, everything is fermented in large, neutral French oak Burgundy barrels and then aged for 10 months before further aging in bottle. It’s a mix of 30% whole clusters with stems + 70% de-stemmed fruit. The result is a Pinot Noir bursting with raspberry and cherry fruit, delicate floral and forest aromas, and a general sense of levity and fun without sacrificing any sophistication. It’s a great “drink now” red Burgundy – and because it’s Burgundian Pinot Noir, you should make an effort to empty the bottle within 18 hours of drinking it. Pinot Noir has especially delicate aromas and, for me, the best examples always expire quickly after the cork is pulled. In addition to immediate enjoyment, this bottle will easily improve for 2-4 years if stored in a cool, dark, and stable corner of the garage. The bright fruit and white flowers of today will morph into more exotic mushroom/potpourri/savory aromatics as the wine evolves, but it will remain an ideal companion to roasted salmon, mushroom risotto, or pork chops.”

Leave a Reply

Your email address will not be published. Required fields are marked *